1/4 c. grated Parmesan cheese, plus more for garnish
1 lb. fava beans in their pods
1 bunch of asparagus, top halves trimmed into 1/2-inch pieces, bottom halves discarded
1 Tbsp. butter
salt & freshly ground black pepper
Instructions
Combine polenta, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently, then turn heat to low. Simmer polenta, uncovered, stirring occasionally, until very thick, creamy, and tender, anywhere from 15-45 minutes (varies by grind). Add more water and cook longer if needed to achieve a creamy, tender consistency. When done, stir in 1 Tbsp. of butter, the Parmesan cheese, and salt and freshly ground pepper to taste. Cover and set aside to keep warm.
Meanwhile, bring a medium pot of water to boil. While the water heats, remove fava beans from their pods (discard pods). When the water boils, add the fava beans and cook for one minute. Using a slotted spoon, remove fava beans to a small bowl and set aside. With the water still boiling, add the asparagus and cook for one minute. Drain asparagus into a colander and quickly rinse with cold water. Set asparagus aside.
With a sharp knife, trim a little edge from each fava bean, just enough to create a small opening in the waxy coating. Gently pinch the fava beans out of their coating, into a small bowl. Discard the coating.
Melt the remaining tablespoon of butter in a medium skillet over medium heat. Add the garlic and cook for 2-3 minutes, until fragrant and softened. Add the fava beans and asparagus and stir, sprinkling lightly with a little salt, and cooking for 2-3 minutes, until heated through. Serve favas and asparagus over warm polenta. Top with a few grinds of pepper and a shower of grated Parmesan cheese.
(You will likely have leftover polenta. Spread polenta into an 8-inch square pan and chill. Cut into squares and fry in olive oil, serve alongside a poached or scrambled egg, for a fantastic breakfast or lunch.)
Originally Submitted
3/27/2012
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